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Pineapple Cashew Energy ClustersIngredients:1 cup dried pineapple, chopped¾ cup raw cashews½ cup rolled oats2 tbsp shred...
07/05/2025

Pineapple Cashew Energy Clusters

Ingredients:
1 cup dried pineapple, chopped
¾ cup raw cashews
½ cup rolled oats
2 tbsp shredded coconut (unsweetened)
1 tbsp chia seeds
1 tbsp honey or maple syrup
Pinch of salt

Instructions:
In a food processor, pulse cashews and oats until coarsely ground.

Add chopped dried pineapple, shredded coconut, chia seeds, honey (or maple syrup), and salt.

Process until the mixture begins to stick together and forms a chunky dough.

Scoop and press the mixture into small bite-sized clusters using your hands or a small cookie scoop.

Chill the clusters in the refrigerator for 1 hour to firm up.

Store in an airtight container in the fridge for up to one week.

Enjoy these tropical, chewy, and energizing snack bites!

Palmetto Loaded Baked Potato SaladIngredients:6 medium size red potatoes (2 pounds)11 oz. Palmetto Cheese, any variety1/...
07/04/2025

Palmetto Loaded Baked Potato Salad

Ingredients:
6 medium size red potatoes (2 pounds)
11 oz. Palmetto Cheese, any variety
1/2 cup bacon, cooked and chopped
1/4 cup sour cream
1/4 cup sliced green onions
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Additional chopped bacon and sliced green onion for garnish

Directions:
Place potatoes into a medium or large pot. Add water to cover and salt to taste. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until tender when pierced with a fork. Drain and let cool, about 30 minutes. Then cut into 1/2-inch/bite-sized pieces.
Meanwhile, in a large bowl, mix together all remaining ingredients (except optional garnish). Add cut potatoes and toss to combine. Garnish with additional bacon and green onion if desired.

Roasted Broccoli & Chickpea Salad with Cranberries 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:1 head broccoli, cut into florets1½ cups canned chickpeas...
07/03/2025

Roasted Broccoli & Chickpea Salad with Cranberries

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 head broccoli, cut into florets
1½ cups canned chickpeas, rinsed & drained
1 tbsp olive oil
Salt & pepper to taste
½ cup celery, thinly sliced
⅓ cup dried cranberries
¼ cup sunflower seeds or chopped nuts (e.g., pistachios or almonds)
2 tbsp chopped fresh parsley

For the Vinaigrette:
2 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp maple syrup or honey
1 tsp Dijon mustard
Salt & pepper to taste

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Roast the Veggies:
Preheat oven to 400°F (200°C). Toss broccoli and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until crispy and golden.

2️⃣ Mix the Dressing:
Whisk together all vinaigrette ingredients in a small bowl until smooth and emulsified.

3️⃣ Assemble the Salad:
In a large bowl, combine roasted broccoli and chickpeas with celery, cranberries, sunflower seeds, and parsley.

4️⃣ Toss & Serve:
Drizzle with vinaigrette and toss gently. Serve warm or chilled. Perfect as a main or side dish!

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: ~420 kcal
Servings: 2–3

Peach, Cherry Tomatoes & Mozzarella SaladIngredients~2 ripe yellow peaches~200g of multicolored cherry tomatoes~2 mozzar...
07/02/2025

Peach, Cherry Tomatoes & Mozzarella Salad

Ingredients
~2 ripe yellow peaches
~200g of multicolored cherry tomatoes
~2 mozzarella scoops (or burrata for more creamy)
~Some fresh basil leaves
~1 tablespoon of white balsamic vinegar or cider
~3 tablespoons of extra-virgin olive oil
~Salt and pepper

Option: some pistachio bursts or roasted pine nuts

1. Wash the peaches, remove the core and cut them into thin quarters.
2. Cut cherry tomatoes in half. Drain and coarse the mozzarella.
3. Prepare the dressing: mix the olive oil with the vinegar, salt, pepper and a few basil leaves.
4. In one dish, arrange peaches, tomatoes and mozzarella nicely.
5. Napper with basil dressing and sprinkle with fresh basil leaves. Could possibly add some pistachio flakes for a crunch.
6. Serve well and fresh.
Time for Preparation
15 minutes
Portions
2 to 3 persons
Calories par portion
About 240 kcal

Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream SauceIngredients:For the Bowl:~1 lb flank steak or skirt steak...
07/01/2025

Steak, Avocado, and Roasted Corn Bowl with Cilantro Cream Sauce

Ingredients:
For the Bowl:
~1 lb flank steak or skirt steak
~2 tablespoons olive oil
~Salt and black pepper, to taste
~2 ears corn, husked
~1 large avocado, sliced
~1 cup cooked quinoa or rice
~1/2 cup cherry tomatoes, halved
~1/4 cup red onion, thinly sliced
~1 tablespoon lime juice
~Fresh cilantro leaves, for garnish

For the Cilantro Cream Sauce:
~1/2 cup sour cream or Greek yogurt
~1/2 cup fresh cilantro leaves
~1 garlic clove
~1 tablespoon lime juice
~1 tablespoon olive oil
~Salt and pepper, to taste

Directions:
Preheat grill or grill pan over medium-high heat. Brush steak with olive oil and season with salt and pepper. Grill for 4–5 minutes per side, or until desired doneness. Let rest, then slice thinly against the grain.
Grill corn until charred in spots, about 10 minutes, turning occasionally. Once cool, cut kernels off the cob.
In a blender or food processor, combine all cilantro cream sauce ingredients. Blend until smooth and creamy. Adjust seasoning as needed.
In a bowl, add a scoop of cooked quinoa or rice. Top with grilled steak slices, avocado, roasted corn, cherry tomatoes, and red onion.
Drizzle generously with cilantro cream sauce and finish with lime juice and fresh cilantro leaves. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 4 bowls

Garlic Chicken Lo Mein ❤️Ingredients:~8 oz lo mein noodles~2 tbsp vegetable oil~1 lb chicken breast, thinly sliced~3 clo...
06/25/2025

Garlic Chicken Lo Mein ❤️

Ingredients:
~8 oz lo mein noodles
~2 tbsp vegetable oil
~1 lb chicken breast, thinly sliced
~3 cloves garlic, minced
~2 cups mixed vegetables (carrots, bell peppers, broccoli)
~1/4 cup soy sauce
~2 tbsp oyster sauce
~1 tbsp hoisin sauce
~1 tsp sesame oil
~Salt and pepper, to taste
~Green onions, sliced (for garnish)

Directions:
Cook lo mein noodles according to package instructions, drain, and set aside.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Cook chicken until browned and fully cooked, then remove and set aside.

Add remaining oil to the skillet, sauté garlic for 1 minute, and add vegetables. Stir-fry until tender-crisp.
In a bowl, mix soy sauce, oyster sauce, hoisin sauce, and sesame oil. Add cooked chicken, noodles, and sauce to the skillet.

Toss everything together and stir-fry for 2-3 minutes. Season with salt and pepper, garnish with green onions, and serve.

Dirty Rice with Ground Beef Ingredients:~1 tablespoon olive oil~1 pound ground beef~1 small onion, finely diced~1 green...
06/24/2025

Dirty Rice with Ground Beef

Ingredients:
~1 tablespoon olive oil
~1 pound ground beef
~1 small onion, finely diced
~1 green or red bell pepper, diced
~1 cup long-grain white rice
~1 (14.5 ounce) can diced tomatoes, undrained
~1 (10.75 ounce) can condensed chicken broth
~1/2 teaspoon salt
~1/4 teaspoon black pepper
~1/2 teaspoon Cajun seasoning (optional)
~1/4 cup chopped fresh parsley (optional)

Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes.
3. Stir in rice, diced tomatoes (undrained), chicken broth, salt, pepper, and Cajun seasoning (if using).
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
5. Stir in parsley (if using) before serving.

Grilled Chicken Avocado SaladIngredients:2 chicken breasts1 tablespoon olive oil1 teaspoon garlic powder½ teaspoon papri...
06/22/2025

Grilled Chicken Avocado Salad

Ingredients:
2 chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon lemon juice
Salad Ingredients:
1 large avocado (diced)
1 cup cherry tomatoes (halved)
¼ cup fresh cilantro (chopped)
1 cup lettuce or mixed greens (optional)

Dressing:
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon Dijon mustard
Salt & pepper to taste

Instructions:
Marinate & Grill the Chicken:
Rub the chicken with olive oil, garlic powder, paprika, salt, and pepper.
Grill or pan-cook for 6-7 minutes per side until golden brown.
Let it rest for 5 minutes, then slice.

Prepare the Salad:
In a bowl, mix the avocado, cherry tomatoes, and chopped cilantro.

Make the Dressing:
Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper.

Assemble & Serve:
Add the sliced chicken to the salad and drizzle with dressing.

Toss gently and enjoy this flavorful, fresh salad!

Chickpea and Beet SaladGolden Garlic Cheese Delight – Ooh, A Crispy Symphony of Butter, Garlic, and Melted Cheese Magic!...
06/21/2025

Chickpea and Beet Salad

Golden Garlic Cheese Delight – Ooh, A Crispy Symphony of Butter, Garlic, and Melted Cheese Magic!

Ingredients
~1 loaf of French bread or baguette (sliced in half lengthwise)
~½ cup unsalted butter, softened
~ 2–3 cloves garlic, minced
~ (Optional: 1 cup shredded mozzarella or Parmesan cheese for extra cheesy goodness)

Instructions
1) Preheat & Prep: Preheat your oven to 375°F (190°C). Slice the French bread or baguette in half lengthwise and arrange on a baking sheet.
2) Make the Garlic Butter: In a small bowl, blend the softened butter with the minced garlic. If desired, stir in half of the shredded cheese to enhance the flavor.
3) Spread & Layer: Generously spread the garlic butter over the cut sides of the bread. For extra indulgence, sprinkle the remaining cheese on top.
4) Bake: Place the bread in the oven and bake for 10–12 minutes until the edges turn golden and the cheese melts to bubbly perfection.
5) Serve & Enjoy: Remove from the oven, slice, and relish every warm, cheesy bite of this delightful treat!

Chickpea Salad Wraps with Lemon DressingFresh, Crunchy & Protein-Packed!Ingredients:~1 can (15 oz) chickpeas, drained an...
06/20/2025

Chickpea Salad Wraps with Lemon Dressing

Fresh, Crunchy & Protein-Packed!

Ingredients:
~1 can (15 oz) chickpeas, drained and rinsed
~¼ cup finely chopped red onion
~½ cup diced cucumber
~½ cup diced red bell pepper
~¼ cup chopped fresh parsley
~2 tbsp crumbled feta cheese (optional)
~4 large lettuce leaves or whole wheat wraps

For the Lemon Dressing:
~2 tbsp olive oil
~1 tbsp freshly squeezed lemon juice
~½ tsp Dijon mustard
~Salt & black pepper, to taste

Instructions:
Prepare the Salad: In a mixing bowl, mash half the chickpeas with a fork for texture. Add the rest of the chickpeas, red onion, cucumber, bell pepper, parsley, and feta (if using).
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.

Combine: Pour the dressing over the chickpea mixture and toss to combine well.
Assemble Wraps: Spoon the chickpea salad onto lettuce leaves or whole wheat wraps. Roll or fold, and serve immediately.
Enjoy this zesty, satisfying vegetarian wrap that’s perfect for lunch or a light dinner!

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T2X0W8

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